Chili with Beans

When my children were small, they hated kidney beans in their chili, but I wanted to make sure they got all the protein and fiber the beans provide. So I’d puree three-fourths of the beans and half a can of tomato sauce in the blender. I added this mixture to the chili along with the whole beans I’d set aside. While they would still pick the whole beans out of their chili, I knew they were getting the benefits of the beans. The pureed mixture made the chili extra thick and tasty, too. —Lorri Simmons, Minden City, Michigan

Featured Recipes

I like meals that are simple to prepare, yet offer maximum taste. Served in hallowed-out rolls, this hearty chili offers extra zip with two kinds of meat, beans and jalapeno pepper. Sometimes I serve the chili in one large round bread loaf. —Tonya Burkhard, Davis, Illinois

With lean ground beef, four types of beans and lots of seasonings and toppings, this chili is truly "fully-loaded." But those aren't the only heavyweights in here; every serving provides a hefty 26 g protein and 11 g fiber. —Cynthia Baca, Cranberry Township, Pennsylvania

This recipe is perfect to whip up for football season. We serve if over corn chips and top it with sour cream and shredded cheddar cheese. This chili was a game-day favorite back in college after cheering on the Razorbacks.
—Tamara Duncan